Leftover Mashed Potato & Cheddar Soup Recipe

Name: Leftover Mashed Potato & Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1/2 teaspoon bacon drippings; 3/4 cup diced onion; 3/4 cup diced celery; 4 cups reduced-sodium chicken broth or 4 cups vegetable broth; 2 cups mashed potatoes, leftover; 1/4 - 1/2 cup corn, leftover; 1/4 - 1/2 cup cauliflower (in cheese sauce also works great) or 1/4-1/2 cup broccoli, leftover (in cheese sauce also works great); 4 ounces shredded cheddar cheese (sharp is best); 1/2 teaspoon sea salt (or Kosher Salt); 1/4 teaspoon white pepper; 1/2 teaspoon paprika; 2 slices bacon, pre-cooked & crumbled (optional but very good addition if you have it leftover from breakfast)

Servings: persons

2 teaspoons olive oil
1/2 teaspoon bacon drippings
3/4 cup diced onion
3/4 cup diced celery
4 cups reduced-sodium chicken broth or 4 cups vegetable broth
2 cups mashed potatoes, leftover
1/4 - 1/2 cup corn, leftover
1/4 - 1/2 cup cauliflower (in cheese sauce also works great) or 1/4-1/2 cup broccoli, leftover (in cheese sauce also works great)
4 ounces shredded cheddar cheese (sharp is best)
1/2 teaspoon sea salt (or Kosher Salt)
1/4 teaspoon white pepper
1/2 teaspoon paprika
2 slices bacon, pre-cooked & crumbled (optional but very good addition if you have it leftover from breakfast)

1
Add oil to a large & deep (2-3 inches deep) saucepan or soup pot, set over medium-high heat. Add onion & celery, saute for 3-5 minutes or until softened. Add stock & simmer approximately 6 minutes, then add the left over mashed potatoes and bring to a simmer.
2
Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add leftover corn, cauliflower or broccoli, Cheddar Cheese, salt, white pepper, & paprika (crumbled bacon pieces - if you have them). Stir to combine all well and allow the cheese to melt. Serve immediately or, allow to completely cool and then store in an airtight container in the Refrigerator for up to 7 days, or - in the Freezer for up to 2-3 months.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons olive oil, 1/2 teaspoon bacon drippings, 3/4 cup diced onion, 3/4 cup diced celery, and more.

Yes, Leftover Mashed Potato & Cheddar Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leftover Mashed Potato & Cheddar Soup

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